This Keto Chicken Pot Pie Soup is rich and creamy, with all of the flavors of a fresh baked low carb chicken pot pie. Tender chicken breast, sautéed with onions, garlic, carrots, celery, and peas, in a rich creamy broth.
Ingredients in Chicken Pot Pie Soup
- Chicken: For this chicken pot pie soup recipe, I used boneless skinless chicken breasts, but you could also use chicken thighs or even shredded rotisserie chicken. (Try this Jalapeño Popper Chicken Soup Recipe)
- Celery: This recipe calls for 2 ribs of celery. You could also add extra onion, use shallots, or even leeks.
- Carrots: Carrots are a staple in traditional pot pie recipes. If you are looking to lower the carb count of this keto pot pie soup recipe even further, you can omit them or add any of your other favorite low carb vegetables.
- Peas: ½ cup of peas is roughly 6 net carbs. While peas aren't normally thought of as a low carb food, 6 carbs spread across an entire recipe adds negligible carbs to each serving.
- Heavy Cream: The cream adds a rich silkiness, while also helping to thicken the soup. To make it even thicker and creamier, add an additional ½ cup heavy cream or 4 ounces softened cream cheese.
- Cheddar Cheese: I used sharp white cheddar cheese, but medium cheddar, Colby jack, or even mozzarella would also work.
- Chicken Stock: If you do not have chicken stock on hand, you could also make this using beef stock or vegetable stock.
What to serve with Keto Chicken Pot Pie Soup
For more of a true chicken pot pie feel, I like to serve this with a batch of keto biscuits or crackers. Here are some of my favorite recipes - Keto Cheddar Dill Biscuits, Cheddar Jalapeno Bacon Biscuits, White Cheddar Sausage Biscuits, Parmesan Chive, and Garlic Crackers, Rosemary and Thyme Crackers
Of course, if you wanted to go a more traditional route, while still keeping things low carb, I have a recipe for that too - Keto Chicken Pot Pie
How to make chicken pot pie soup in the slow cooker
Converting this Chicken Pot Pie Soup recipe to slow cooker couldn't be any easier. Simply add all of the ingredients to the slow cooker and cook on high for 5 hours or low for 8 hours. If you are home and have the time, I recommend waiting to add the cheese and heavy cream until the final hour.
Substitutions and Swaps
- Want to lower the carbs even further? Substitute the carrots and peas with lower carb vegetables like broccoli, cauliflower, mushrooms, cabbage, bell peppers, or onions.
- Need to make this dairy free? Omit the cheese and substitute the heavy cream with full fat coconut milk.
- Use turkey in place of chicken. You can also use ground chicken, ground turkey, or even ground beef. I get all of my grass-fed, grass finished beef, heritage pork, organic chicken and sustainable seafood here
More Keto Soup Recipes
- Bacon Cheeseburger Soup
- Creamy Jalapeno Popper Chicken Soup
- Easy Peasy Keto Wonton-less Soup
- Low Carb Zuppa Toscana Soup
- Paleo Cabbage Roll Soup
- Roasted Red Pepper, Tomato, and Smoked Gouda Bisque
- Slow Cooker Chicken Bacon Chowder
More Low Carb Recipes
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Chicken Pot Pie Soup - low carb, gluten free
- Total Time: 1 hour 15 minutes
- Yield: 8 cups 1x
- Diet: Gluten Free
Description
Warm and comforting, this Low Carb Chicken Pot Pie Soup has all the delicious flavors of a freshly baked pot pit, but is soup form and without all the extra carbs.
Ingredients
(Order the Groceries to Make this HERE)
- 2 tablespoons olive oil
- 2 ribs celery, diced
- 2 carrots, diced
- 1 ½ pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 ½ teaspoons sea salt
- 1 teaspoon dried thyme or dried Italian seasoning
- 1 teaspoon onion powder
- ¾ teaspoon black pepper
- 4 cups chicken stock
- 1 cup heavy cream
- ½ cup shredded sharp cheddar cheese
- ½ cup frozen peas
Instructions
- Heat the olive oil in a large dutch oven or stock pot, over medium heat. Add the celery and carrots and sauté until they are crisp-tender.
- Add the chicken, garlic, salt, thyme, onion powder and black pepper. Continue cooking until the chicken is cooked through.
- Pour a little bit of the chicken stock into the pot to deglaze. Scrape up and mix in any bits that are stuck to the bottom of the pan. Add the remaining chicken stock, bring to a boil and then reduce to simmer. Simmer for 10 minutes.
- Stir in the heavy cream, cheddar cheese and peas, simmer for an addition 30 to 40 minutes, stirring frequently.
Notes
- net carbs per serving: 3.1g
- Storage: Store leftovers in the refrigerator for up to 5 days.
- Reheating: I recommend reheating this on the stove top and adding a little extra heavy cream to help bring it back to life.
- For a thicker, creamier soup, add more heavy cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soups and Stews
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 317
- Fat: 21.8g
- Carbohydrates: 4.2g
- Fiber: 1.1g
- Protein: 24.6g
Tracey Reynolds says
Absolutely delicious! I substituted plant based heavy cream and left out the peas.
Rene Harding says
I made this recipe 2 days in a row bc I liked it so much! I even doubled it and it got gobbled up. I wanted to have lots of leftovers for my lunches. I added red and yellow pepper for a little sweetness and used green onions instead of onion powder (my IBS). I, also, doubled the cheese.
Denise says
Five stars ⭐️ I made this recipe yesterday and we reheated today for dinner. It was delicious! My husband didn’t even need to add more black pepper.
Jocelyn says
So good! We are low carb, but not keto, so I replaced some of the heavy cream with milk. It was a big hit. Thanks so much.
Eve says
This tastes just like chicken pot pie! So yummy. We eat it tonight with a super low carb version of ATKAs dream biscuits 😀 I saw you say that you could freeze this. Even with the cream?
Colleen says
I made this tonight for dinner on this heavy rainy week in So Cal. It was delicious and so easy. It's a keeper.
Roxanne says
Can this be frozen? I’m having surgery soon and am trying to fill my freezer with comfort foods!
Kyndra Holley says
Yes, I love to make soups and freeze them in individual portions for later.
Patti Moore says
Made this tonight with leftover turkey. Got raves from my son & husband!
Nick says
This was a real winner. You really understand cooking temperature levels and simmering times, and I have really enjoyed your guidance. Thanks for this one!!